Raspberry-Cranberry Soup

• 2 cups cranberries fresh or frozen
• 2 cups apple juice
• 1 cup raspberries fresh or frozen
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon ground
• 2 cups light cream (half&half) divided
• 1 tablespoon cornstarch

1. In a 3 quart saucepan, bring cranberries and apple juice to a boil.
2. Reduce heat and simmer, uncovered, for 10 minutes.
3. Press through a sieve; return to the pan.
4. Also press the raspberries through the sieve; discard skins and seeds.
5. Add to cranberry mixture; bring to a boil.
6. Add sugar, lemon juice and cinnamon; remove from the heat.
7. Cool 4 minutes.
8. s Stir 1 cup into 1 1/2 cups cream.
9. Return all to pan, bring to a gentle boil.
10. Mix cornstarch with remain cream; stir into soup.
11. Cook and stir for 2 minutes.
12. Serve hot or chilled.
13. Garnish with whipped cream, raspberries and mint if desired.

cranberries, apple juice, raspberries, sugar, lemon juice, cinnamon ground, light cream, cornstarch

Taken from recipeland.com/recipe/v/raspberry-cranberry-soup-37638 (may not work)